Merlan en Raïto

Whiting in a Provençal Red-Wine Sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Alan Davidson

Published 1981

  • About

Raïto is a sauce which according to tradition was brought to Marseille (the ancient Massilia) by the Phoenicians.


For the Raïto

  • 1 onion, finely chopped or more
  • 2 tbs flour
  • 2 tbs


It is best to begin with the preparation of the raïto. Heat 2 tablespoonfuls of olive oil in a casserole, and then lightly colour the onion in this. Add the flour and work it in, then the red wine and an equal, or almost equal, quantity of boiling water. Bring the whole to the boil. Add the remainin